Top Two Tuesday!

Happy Tuesday everyone! Since it's Tuesday its totally top 2 time. Obviously haha.

Heathy Snacks or Recipes

My mom has written/ tested for quite a few cookbooks in her day and seriously is one of the best cooks around. She is my resident Martha Stewart. I thought I'd pick two of my heathier favs from the cookbook she wrote for our family. Her cousin did the cover art and inside are lots of family photos and recipes from my moms entire side. Not to mention Candy personalized the front for everyone individually.It's one of those " If you could only take one thing in a fire" things. 

sorry about the grainy phone pic

{1} Flank Steak Marinade

This is perfect for a thin cut of meat that you can put on summer salads for a little protein. Or, you can do it the way my hubby likes it served with potatoes and broccoli. It's so great with veggies, lettuce and a light dressing.

"This recipe has been a favorite since  I worked for the Reynolds Wrap test kitchens. I spent all summer grilling for a barbecue cookbook and this marinade was one of the recipes we developed." - Mom

1- 1/4 to 1-1/2 pound flank steak; 1/2 to 3/4 inch thick

1 envelope dried onion soup mix

1/2 cup vegetable oil

1/4 cup cider vinegar

1 tsp sugar

1 tsp Worcestershire sauce

Trim excess fat from steak; score both sides and pierce with a fork. Place steak in shallow baking dish. Combine remaining ingredients; pour marinade over steak. Turn steak to coat both sides;cover and refrigerate 4 hours over night. Turn steak once. Grill for 8-10 minutes per side; to desired doneness, over medium heat. To serve cut very thin diagonal slices across the grain. Makes 4 servings.

{2} White Chili

When I want a warm chunky chili but not all the red meat etc. I go straight to this. Plus, it is the perfect thing to keep in the freezer to bust out when you need a quick meal. It is so so good.

1 tbs salad oil ( any type: EVOO, canola, veggie)

1 medium onion chopped

1 garlic clove minced

1 tsp ground cumin

1/2 tsp chili powder

2 whole large boneless skinless chicken breasts; cut into chunks

1 can ( 16oz) white kidney beans

1 can ( 15oz) mexi-beans ( or any other light bean of choice)

1 can ( 12oz) white corn; drained

1 can ( 4oz) chopped mild green chilies

2 chicken flavored bouillon cubes

For garnish; chopped jalepeno, shredded Monterey Jack cheese; tortilla chips

In large saucepan ( large dutch oven size), in hot oil, cook onion, garlic, cumin, chili powder and chicken until onion is tender and chicken is done. Stir in remaining ingredients and 2 cups water. Simmer 50-60 minutes, or until chili is thickened. Makes 6 servings. 

Hope everyone has a great Tuesday and stays warm if you are back East!